Fragrant Lamb Chops With Tomatoes And Cinnamon

• 2 tablespoons olive oil, divided
• 4 (8 ounce) shoulder lamb chops
• salt, to taste
• fresh ground pepper, to taste
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 (28 ounce) can tomatoes, chopped, in juice

1. Heat 1 tablespoons olive oil in a large skillet over medium-high heat.
2. Season the lamb chops with salt and pepper and add to the skillet, and cook, turning once, until browned on both sides, about 5 minutes.
3. Transfer chops to a platter.
4. Add the remaining 1 tablespoons of oil to the skillet and heat. Add the remaining onions and reduce heat to medium. Cook, stirring often, until the edges of the onions begin to brown, about 6 minutes.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Stir in the cinnamon and tomatoes with their juice.
7. Return the lamb to the skillet and bring the sauce to a simmer. Reduce heat to medium-low. Cover and simmer until the lamb chops are almost tender, about 30 minutes.
8. Uncover and cook until the sauce thickens, about 15 minutes more.
9. Serve hot.

olive oil, chops, salt, fresh ground pepper, onions, garlic, ground cinnamon, tomatoes

Taken from www.food.com/recipe/fragrant-lamb-chops-with-tomatoes-and-cinnamon-131078 (may not work)